Sweet Pumpkin and Seafood Baked Pasta
Sweet Pumpkin and Seafood Baked Pasta
The Perfect Harmony: Creamy ‘Pumpkin Seafood Baked Pasta’ Recipe featuring Sweet Pumpkin!
Discover the delightful marriage of sweet pumpkin and rich cream sauce in this ‘Pumpkin Seafood Baked Pasta’ recipe. Following up on our previous ‘Pumpkin Chestnut Pasta’, this recipe offers an even richer and more satisfying dish. The natural sweetness of pumpkin, combined with a savory cream sauce and fresh seafood, creates a flavor profile that is surprisingly delicious and appealing to all ages. Elevate your dining experience for special occasions or any day you crave a comforting, gourmet meal with this unique pasta dish!
Main Ingredients- 1/4 small pumpkin (approx. 300-400g)
- 1 cup frozen mixed seafood (e.g., shrimp, mussels, calamari, approx. 150g)
- 1 medium onion
- 1 small bell pepper (any color)
- 1 clove garlic
- 1 portion spaghetti (about the size of your palm)
Sauce & Seasoning- 2 Tbsp white wine (or cooking wine/mirin)
- 2 Tbsp cream cheese
- 1 handful shredded cheese (mozzarella or cheddar, to taste)
- 2 pinches salt
- 2 pinches black pepper
- Olive oil (for coating pasta)
- 2 Tbsp white wine (or cooking wine/mirin)
- 2 Tbsp cream cheese
- 1 handful shredded cheese (mozzarella or cheddar, to taste)
- 2 pinches salt
- 2 pinches black pepper
- Olive oil (for coating pasta)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your pasta. Using fresh ingredients will ensure the best flavor.
Step 2
Prepare the star ingredient: the pumpkin. The pumpkin used here is similar to kabocha squash. Wash it thoroughly before proceeding.
Step 3
Slice off the top stem and the bottom of the pumpkin to create flat surfaces. This makes it easier and safer to handle.
Step 4
Carefully insert your knife at an angle near the stem and cut through the pumpkin. Due to its hardness, proceed with caution.
Step 5
You should now have the pumpkin cleanly halved. The next step is to remove the seeds and stringy parts.
Step 6
Peel the pumpkin using a vegetable peeler or a knife. If the rind is very thick, it might take longer to cook, so remove as much as necessary.
Step 7
Scoop out the seeds and the pith from the inside of the pumpkin. Using the rounded part of a spoon and applying pressure will make this task easier. Ensure the inside is thoroughly cleaned.
Step 8
With the pumpkin cavity clean, it’s time to cut the pumpkin into pieces suitable for the pasta.
Step 9
Dice the pumpkin into roughly 1.5 cm cubes. This size will allow the pumpkin to soften nicely and integrate well with the sauce as it cooks.
Step 10
If you plan to use the remaining pumpkin for future meals, portion it out into airtight containers or freezer bags and freeze. This is a convenient way to store it for later use.
Step 11
Now, prepare the remaining ingredients for the pasta. Slice the onion thinly and mince or thinly slice the garlic and bell pepper.
Step 12
Bring a large pot of water to a rolling boil for the spaghetti. Add 1 teaspoon of salt to the water; seasoning the pasta water is crucial for flavor.
Step 13
Heat 1 tablespoon of olive oil in a pan over medium heat. Allow the pan to get adequately warm before adding ingredients.
Step 14
Add the minced garlic and sliced onion to the heated pan. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant. Be careful not to burn the garlic.
Step 15
Add the mixed seafood (about 1 cup) to the pan. Pour in 1 tablespoon of white wine (or cooking wine/mirin) to help eliminate any fishy odors and add a layer of flavor.
Step 16
Stir-fry the seafood for 2-3 minutes on medium-high heat until it’s just cooked through; overcooking can make it tough. Then, add the diced pumpkin and sliced bell pepper.
Step 17
Season with 2 pinches of salt and 2 pinches of black pepper. Continue to cook for about 5 minutes, or until the pumpkin pieces are tender and start to break down. Adjust heat as needed to prevent sticking or burning.
Step 18
Once the pasta water is boiling, add the spaghetti and begin cooking. While the pasta cooks, preheat your oven to 170°C (340°F). Preheating the oven saves valuable cooking time.
Step 19
Turn off the heat under the pan. Add the 2 tablespoons of cream cheese and stir until it melts into the sauce, creating a rich and creamy consistency.
Step 20
This recipe is designed for a thick, creamy sauce. If you find the sauce too dense, you can adjust the consistency by gradually adding a little milk until it reaches your desired texture. Enjoy a lusciously creamy pasta!
Step 21
Drain the cooked spaghetti, removing it from the boiling water about 1 minute before the package instructions suggest. Reserve some pasta water if you wish to adjust the sauce consistency later. Toss the drained pasta with a generous drizzle of olive oil to prevent it from clumping together.
Step 22
Transfer the prepared spaghetti into an oven-safe dish. Arrange it neatly.
Step 23
Spoon the sautéed pumpkin and seafood mixture evenly over the spaghetti. Spread it out to cover the pasta.
Step 24
Finally, sprinkle generously with your favorite shredded cheese. Bake in the preheated oven at 170°C (340°F) for 10-15 minutes, or until the cheese is melted and golden brown. Your delicious Pumpkin Seafood Baked Pasta is ready to serve!
